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Research and Development Chef
Research & Development Chef for Ruby Tuesday
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12. Featured Recipe: Baby Goat with Fiesta Seco Sauce
from Chef Hector Solis of Fiesta — Lima, Peru
View It Now >
Adapted by StarChefs.com
June 2014
INGREDIENTS:
1 kilogram baby goat legs, cut into 8 pieces
salt
pepper
2 tablespoons minced garlic
2 cups chicha de jora (corn beer)
4 tablespoons vegetable oil
1 large red onion, diced
1 tomato peeled, seeded, and diced
1 cups chopped cilantro leaves
1 aji amarillo chile, pounded into a paste
1 cup chopped loche (winter squash indigenous to northern Peru)
500 grams white beans, preferably tipo caballero
salt
1 tablespoon achiote oil
Cooked white rice
Boiled cassava
Blanched green peas
4 ajis amarillo
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Brought to you by
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METHOD:
Season goat with salt and pepper, along with 1 tablespoon minced garlic. Spray meat with chicha de jora and cure 2 hours. In a saucepot, heat olive oil on medium flame and cook onion, garlic, and tomato. Once onion is translucent, add the goat, cilantro, aji amarillo, and loche. Simmer 30 to 45 minutes, until goat is tender.
In a pot, cover beans with 1 inches water, bring to a boil, and reduce to a simmer. Cover pot and cook beans until firm-tender. Season with salt and cook 15 minutes more. Stir in achiote oil.
Mound rice in a small, cylindrical mold. Unmold off center on a plate and place a few pieces cassava toward the center of the plate. Top cassava with Baby Goat. Garnish goat with a spoonful of White Beans and top rice with an aji amarillo.
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